1/2 cup buttermilk
1/2 cup cream-style low fat cottage cheese
1/2 cup mayonnaise
2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
1 tablespoon chopped onion or 1/2 teaspoon onion powder
1/4 cup flat-leaf parsley, leaves only (lightly packed)
1/2 teaspoon kosher or sea salt - or to taste
1/4 teaspoon freshly ground black pepper - or to taste
1. Combine buttermilk, cheese, mayonnaise, garlic, onion, and pepper in blender container. Cover and process on high until smooth.
2. Add parsley; cover and process just until parsley is chopped. Add salt and pepper, or season to taste.
3. Chill several hours before using to allow flavors to blend. Keep stored in refrigerator, use within 1 week.
Makes about 1 1/2 cups or 12 (2-tablespoon) servings.
Nutritional Information Per Serving (1/12 of recipe): 52.4 calories; 59% calories from fat; 3.6g total fat; 3.7mg cholesterol; 197.7mg sodium; 36.0mg potassium; 3.5g carbohydrates; 0.1g fiber; 1.2g sugar; 3.5g net carbs; 1.8g protein.
There's nothing quite like the tang of fresh buttermilk to give homemade ranch dressing an incredible flavor that commercial ready-made brands wish they had.